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Development of saponin-rich baked goods

Serventi, Luca
http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786

Abstract Details

2011, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Cardiovascular disease is a major cause of death in the western nations affecting as many as 81.1 million citizens in the US each year (American Heart Association 2010). Recent studies showed that soy and chickpea saponins may play a role in cardiovascular disease prevention (Kim et al. 2004; Yamsaengsung et al. 2010). In this study, isolation protocol was optimized for high yield saponins extraction from food ingredients by semi-preparatory HPLC. Accurate analytical techniques were developed for identification and quantification of soy and chickpea saponins in food ingredients and biological samples by HPLC-PDA and LC-MS. Saponin extracts and saponin-rich breads were processed by in vitro digestion in order to assess saponin effect on cholesterol micellarization and their bioaccessibility in the in vitro model. Saponin-rich baked goods were developed by reformulating pocket-type flat doughs with soy blend; adding soy saponin extract to soy bread; chickpea saponin isolate to wheat bread and reformulating soy bread with chickpea protein isolate. Upon screening of several food ingredients by HPLC-PDA, soy and chickpea flours were chosen for saponin isolation. The isolation protocol resulted in high yield. Furthermore, control of temperature, pH and the extraction time were optimized, minimizing the conversion of DDMP to type B saponins. LC-MS detected 17 saponins in soy ingredients (A, B, E and DDMP type) while only Bb and βg in the chickpea counterparts. Conversion of DDMP to B type was observed in the protein isolates. No significant effect of saponins on cholesterol micellarization was observed during in vitro digestion. LC-MS analysis confirmed stability of saponins during bread making with the exception of type E saponins (30% recovery). Partial loss of types A and DDMP saponins occurred upon in vitro digestion (60 and 90% recovery, respectively). Higher recoveries were observed for soy bread as compared to chickpea containing breads, thus suggesting a matrix effect on saponin stability and bioaccessibility. Micellarization rate was higher for DDMP type and low uptake of saponins by Caco-2 cells was observed (1-3%) thus suggesting alternative path for their bioactivity (i.e. metabolism by gut microbiota). Soy blend addition to pocket-type flat doughs resulted in soft, yet tough and rubbery texture. When soy saponins were added as an extract to soy bread, a dramatic reduction of hardness during 7 days ambient storage was observed, thus suggesting anti-staling properties of these compounds. Chickpea saponins (1% addition) in the form of solvent extract resulted in harder texture of the wheat breads, significant loaf volume increase and lower “freezable” water, attributed to water soluble fiber. Reformulation of soy bread with chickpea protein isolate resulted in harder and denser breads at 2/3 substitution. In conclusion, accurate and sensitive methods for isolation, identification and quantification of soy saponins were optimized. Soy saponins were shown to be stable under bread making conditions and to degrade partially during in vitro digestion. Micellarization was necessary for the uptake of most soy saponins although the uptake measured by Caco-2 cells was very low. Incorporation of saponins in the form of extracts improved textural qualities of baked products.
Yael Vodovotz, PhD (Advisor)
Joshua Bomser, PhD (Committee Member)
Mark Failla, PhD (Committee Member)
Steven Schwartz, PhD (Committee Member)
130 p.
Food Science
soy saponins; LC-MS; bioaccessibility; baked goods

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Citations

  • Serventi, L. (2011). Development of saponin-rich baked goods [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786

    APA Style (7th edition)

  • Serventi, Luca. Development of saponin-rich baked goods. 2011. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786.

    MLA Style (8th edition)

  • Serventi, Luca. "Development of saponin-rich baked goods." Doctoral dissertation, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786

    Chicago Manual of Style (17th edition)

osu1299264786
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© 2011, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.